Cabbage: A Nutritional Powerhouse for Cool Seasons

Once considered lowly, cabbage is now recognized as one of the most nutritious vegetables, rich in antioxidants and essential nutrients. Its culinary versatility—raw in slaw, steamed, stir-fried, pickled as sauerkraut, or stuffed—makes it a kitchen staple.

About This Plant

Cabbage performs best when heads mature in cool weather. Plan to harvest before summer heat arrives or target a fall harvest. In mild winter areas, it can be grown through winter.

Site Selection

Choose a site with full sun and well-drained soil. Loosen soil to 12–15 inches deep and mix in a 2- to 4-inch layer of compost.

Planting Instructions

Spring crop: Buy transplants or start seeds indoors 50–60 days before the last spring frost. Harden off over 1–2 weeks, then plant 2–3 weeks before the last expected frost. Space early varieties 12–15 inches apart; later types 18–24 inches apart.

Fall crop: Direct-sow seeds ¼ inch deep, 1½–2 inches apart, then thin to proper spacing.

Care

When plants are 4–5 inches tall, thin or transplant to stand 18–24 inches apart. Apply thick mulch to retain moisture. Water during summer if rainfall is less than 1 inch per week. Contact your extension office for controls of common pests: aphids, root maggots, cabbageworms, and loopers.

Harvesting

Begin harvesting when heads are firm and softball-sized. Cut the head from the stem with a sharp knife and discard outer leaves. For longest storage, harvest late in the season before hard freezes and keep heads in a cold, moist location.